PAM'S STRAWBERRY- PEACH JAM
I got a great buy on strawberries and peaches yesterday! I had been wanting to add another flavor to my Christmas stash, so I got busy and made this jam. No pectin is needed. Sure tastes good on a English muffin.
Provided by Pam Ellingson
Categories Jams & Jellies
Time 2h5m
Number Of Ingredients 6
Steps:
- 1. Prepare the fruits: Wash and hull the strawberries, then chop coarsely. (Measure 8 cups of chopped strawberries) Wash peaches. (To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.) When peaches are cool enough to handle, remove the skin, remove pit, then chop the fruit coarsely.(Measure 4 cups of chopped peaches)
- 2. Place the strawberries and peaches into a large heavy pot or Dutch oven and stir in the lemon juice. Heat the fruit over medium heat until it begins to soften (about 10 minutes). Mash the softened fruit (or use a stick blender until chunky smooth) and add the sugars. (if using cinn stick, add now).
- 3. Bring the mixture to a boil over medium high heat and let it continue to cook until thick or until it reaches 221F on a candy thermometer. (I turned the heat to medium and let it boil slowly along for about 45 min to an hour, stirring occasionally. It never got to 221°F) Watch your jam carefully to prevent scorching, stirring often if using higher heat. If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done
- 4. Testing can be done by dipping a small spoonful of the hot jam onto a china or glass plate that has been kept in the freezer. Return to freezer and give the jam on the plate a minute or so to cool and then see if it is the right consistency.
- 5. When the jam is gelling to your satisfaction, remove the pot from the heat and remove cinnamon sticks (or stir in the ground cinnamon).
- 6. Pour into hot, sterilized jars, place two piece lids and process in a hot water bath for 10 minutes. Remove from hot water and place on towel lined workspace. You can cover jars with another towel to prevent drafts. Let sit until all jars are sealed. If there are any which don't seal, refrigerate and use as soon as possible.
SURE.JELL STRAWBERRY PEACH JAM
Briefly cook strawberries and peaches together with sugar, lemon juice and fruit pectin to make this delicious SURE.JELL Strawberry Peach Jam. Process the fruit in a canner for homemade SURE.JELL Strawberry Peach Jam you can enjoy year round.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into strawberries in saucepot. Stir in lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY JAM (PECTIN ADDED)
This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.
Provided by dividend
Categories Strawberry
Time 35m
Yield 8 1/2 pints
Number Of Ingredients 5
Steps:
- Wash strawberries; drain.
- Remove Stems.
- Crush strawberries on layer at a time. (I use a potato masher for this.).
- Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
- Bring to a boil, stirring occasionally.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat, and skim foam if necessary.
- Ladle into hot, sterilized jars, leaving 1/4 inch head space.
- Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Nutrition Facts : Calories 748.1, Fat 0.5, Sodium 14.1, Carbohydrate 192.9, Fiber 3.6, Sugar 182.1, Protein 1.1
STRAWBERRY PEACH JAM
This is a recipe that I found in a library book and plan to try soon. From "Perfect Preserves" by M. Dalton King.
Provided by JenSmith
Categories Strawberry
Time 1h30m
Yield 6 half-pints
Number Of Ingredients 6
Steps:
- Wash and hull the strawberries, then cut each in quarters.
- Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water.
- When peaches are cool enough to handle, remove the skin.
- Cut peaches in half and remove pit, then slice the fruit.
- Place the strawberries and peaches into a large pot.
- Stir in the lemon juice.
- Heat the fruit over medium heat until it begins to soften (about 10 minutes).
- Mash the softened fruit and add the sugars. (if using cinn stick, add now).
- Bring the mixture to a boil and let it continue to cook until thick (about 25-30 minutes) or until it reaches 221F on a candy thermometer.
- Watch your jam carefully to prevent scorching, stirring often.
- If you're worried or think you can smell the mixture starting to burn, turn the heat down and cook slowly until the jam tests done.
- Testing can be done by dipping a spoonful of the hot jam onto a china or glass plate that has been kept in the freezer.
- Give the jam on the plate a moment or so to cool and then see if it's gelling to your satisfaction.
- When the jam is ready, stir in the cinnamon and remove the pot from the heat.
- Let sit for 5 minutes, then skim off all the foam.
- Ladle the jam into hot sterilized jars, leaving 1/2 inch headroom.
- Wipe the rims clean, place lids and adjust the rings fingertip tight.
- Process in a hot water bath for 5 minutes.
- Cool completely, check seals and label.
- Store in a cool, dry, dark place for up to 1 year.
Nutrition Facts : Calories 630.1, Fat 0.8, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 161.2, Fiber 5.5, Sugar 153.6, Protein 2.3
STRAWBERRY & PEACH JAM
This jam recipe is very easy to make and delicious! The strawberry and peach are a perfect combination. I use pectin because it cuts down the cooking time and sugar significantly. You can cut this recipe in half for a smaller batch. This recipe makes approx. 12 8oz. jars. Enjoy!
Provided by Lisa Clarice
Categories Strawberry
Time 45m
Yield 12 8 oz. jars
Number Of Ingredients 5
Steps:
- Wash and mash strawberries.
- Slice, pit, and dice peaches. Next, mash peaches.
- Place fruit in large pan on medium heat.
- Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into fruit and stir. Add lemon juice.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.
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STRAWBERRY PEACH JAM - CAROLINE'S COOKING
From carolinescooking.com
5/5 (5)Total Time 25 minsCategory CondimentCalories 38 per serving
- Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and use a potato masher to break up the fruit a bit as it softens. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes. It should become darker in color and a bit thicker. It won't likely fully set (see notes).
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
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